Saltwater Fish

FLAT• Flounder• Sole• Halibut• Turbot

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Saltwater Fish ROUND• Black sea bass• Bluefish• Cod• Grouper• Haddock• Jack• John dory• Mackerel• Mahi-mahi

• Monkfish• Ocean perch• Orange rouhy• Pompano• Porgy• Red mullet• Red snapper• Salmon• Shad

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Shark Skate Striped bass Swordfish Tilefish Triggerfish Tuna Weakfish Whiting

Freshwater Fish

• Catfish• Perch• Pike• Tilapia• Trout• Whitefish

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How to Tell When Fish Is Done

• Fish separates into flakes.• Flesh separates from the bone (if present).• Bone is no longer pink.• Flesh is opaque.

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General Rule for Baking Fish

• Bake at 350°F to 400°F (175ºC to 200ºC) for 10 minutes per inch of thickness.

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General Rules for Broiling Fish

• Do not overcook!• Use small slices and fat fish for best results.• Broil thick cuts on both sides; broil thin

pieces on one side only.

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General Rules for Sautéing and Pan-Frying Fish

• Lean fish is best.• Coat fish with breading or flour.• Cook in clarified butter or oil.• Cook small items over high heat, larger

items over lower heat.• Brown the most attractive side first.

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En Papillote

• In paper; method in which fish is cooked tightly wrapped in paper with its flavoring ingredients and sauce.

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General Guidelines for Handling and Storing Fish

FROZEN FISH• Store at 0ºF (–18ºC) or

colder.• Keep well wrapped.• Use fat fish within 2

months, lean within 6 months.

• Rotate stock.• Thaw in refrigerator, and

do not refreeze.

FRESH FISH• Store on crushed ice or

refrigerate at 30ºF to 34ºF (–1ºC to 1ºC).

• Wrap fish or leave in original moisture-proof wrap.

• Use fish within 48 hours of receiving.

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Types of Mollusks

• Oysters• Clams• Mussels• Scallops• Squid• Octopus

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Mollusks should have tightly closed shells, which indicates they’re alive.

Types of Crustaceans

• Lobsters• Rock lobsters• Shrimp• Crabs• Crayfish

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Crustaceans' legs and claws should move slightly. Shrimp should be solidly frozen and smell sweet, not fishy.